Spinach Feta Burgers

These are unbelievably healthy and shockingly filling.  I doubled the original recipe, and it made for 6 large burgers.  It's also the quickest recipe ever.  Eat them with hot sauce and your usual burger toppings.  Delicious.

Serves 3

Ingredients:

2 16oz packages Frozen Spinach, thawed and drained
1/2 Onion, diced
2 cups Breadcrumbs
1/4 cup Feta Cheese, crumbled
1/4 cup Parmesan Cheese, grated
4 Egg Whites
2 Whole Eggs
2 tsp Red Pepper Flakes
1 tsp Garlic Powder
6 Hamburger Buns (optional)
Salt + Pepper, to taste

Forgot the onion.  One day...

I used Panko breadcrumbs, which are much lighter than the regular ones.

1. Place frozen spinach in a pot and cover with water.  Warm on the stove until spinach has thawed.

2. Drain spinach into a strainer, and press out water.  Then wrap spinach in a towel, and squeeze out all excess water.

Getting the spinach as dry as possible (no need to go nuts) is essential for the burgers holding together.

3. Mix all ingredients in a bowl together.

I just got in there with my hands - way easier than a spoon, and you need to form the patties by hand anyway.

4. Form spinach mixture into patties and cook in a pan on medium heat for 3 minutes per side, or until golden brown.

5. Toast buns, add cheese, tomatoes, hot sauce, the works.

So good.

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Original Site:

The Domestic Mama & The Village Cook

Beets, Orzo, Feta + Arugula Salad

This is my favorite thing I've made yet.  Big statement right there.  I used to think that I didn't like beets, but pairing them with strong cheese has totally changed my mind.  They're pretty easy to cook, though, but to cut down on time, you can definitely substitute canned beets.

Ingredients:

1 cup Orzo

3 tbsp. Olive Oil

1 tbsp. Balsamic Vinegar

3 small Beets, cooked and chopped

1/2 cup Feta, crumbled

1/2 cup Walnuts

3/4 cup Arugula, chopped

Salt + Pepper, to taste.

Beets are a little scary looking.  Sort of like shrunken heads.  If you're buying them fresh, they're supposed to be rock hard, so look for that.  And careful - they stain everything bright red.  

1. Bring a pot of water to a boil and add orzo.  Cook for 10 minutes (or to taste), drain, and set aside.

2. In a small bowl, whisk together olive oil and balsamic.  Set aside.

3. Cover beets with water in a small pot and bring to a boil.  Cover and simmer until the beets are cooked, so that you can easily slip a knife into one and pull it out.  Drain the pot, peel the beets, and chop.

The skin comes off so easily at this point - super simple.

4. Chop arugula and combine orzo, beets, arugula, walnuts, feta and the vinaigrette in a large bowl.   Add salt + pepper to taste.

Don't be alarmed that the beets turn everything bright red. 

Serve at room temperature.

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Original Recipe:

Simple Bites

Spinach, Feta, Tomato + Pine Nut Pizza

Individual pizzas are my newest obsession.  Easiest, fastest and tastiest things ever.  And you can throw whatever on top. And it looks fancy.

Ingredients:

4 pre-made Naan (2 packages)
1/2 cup Pine Nuts
2 oz Feta Cheese, crumbled
1 cup Baby Spinach
2 tbsp. Fresh Basil, chopped
3 Tomatoes, sliced
Olive Oil
Salt + Pepper, to taste

I threw in the tomatoes because I love tomatoes. And I had three that were about to pass their prime, just sitting in the fridge (yes, they'd already gotten to the refrigerate-or-chuck stage).  But I think that it made the pizzas more flavorful too.

1. Preheat oven to 350 degrees. Place naan on a baking sheet and drizzle olive oil on top.

2. Crumble feta and put on naan.

I just did it with my hands - feta crumbles incredibly easily.  And I used about half of what I set out.

3. Place handful of spinach on each.  Slice tomatoes and add, then sprinkle with pine nuts.  Last, chop basil and add on top.

I actually just ripped the basil with my hands - easy to do.

4. Heat in oven for 10 minutes, or until naan is crispy and golden around the edges.

The feta doesn't melt, so don't wait for that.

Quick. Easy. Tasty.

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Original Recipe:

Gimme Some Oven

Spanikopita Dip

I was having a dinner party, so I wanted a dip for pre-supper munching.  This one is outstanding, and does really taste like Spanikopita.  I'll take anything with spinach and feta.

Ingredients:

1 Garlic Clove, chopped
1/4 Red Onion
2 Cups Greek Yogurt
1 Package Frozen Spinach
1 Tbsp. Fresh Dill (or 1 tsp dried)
1/2 Tsp. Salt
? Feta Cheese (1/3 of a package - I used Mediterranean Spiced)

 The original recipe called for sun-dried tomato and onion powder, both of which I eliminated because I didn't have them.  I also would now use only greek yogurt, but the original called for mayo as well.

1. Thaw spinach.  Place in a strainer and press out all the water you can.  Then put spinach into dish towel and press out the rest.  (The towel will turn green, so use an old one!)

2. Place all ingredients into blender and blend until smooth.  Refrigerate for 1 hour to let flavors combine.

Super easy. And a huge hit!

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Original Recipe:

Sumptuous Spoonfuls